Wednesday, January 15, 2014

Week 2: Stuffed Pepper Soup

The Recipe
1 dl rice (can be omitted)
1 lb ground beef
2 bell peppers
1 finely diced onion
3 cloves garlic, chopped
2 cans (~15oz) tomatoes
1 3/4 cups tomato sauce
2 cups chicken broth
1/2 tsp dried marjoram
salt and fresh pepper to taste

In a large pot brown ground meat on high heat and season with salt. Add peppers, onions and garlic. Cook about 5 minutes on low heat. Add rice and mix thoroughly.

Add tomatoes, tomato sauce, chicken broth, marjoram and season with salt and pepper to taste. Cover and simmer on low heat for 30-45 minutes or until the rice are done.

Serve with cheese for topping.

The Verdict
1 3/4 cups tomato sauce is a lot of acidity without any sugar to cut the taste! And it did turn out rather sharp, but fortunately that was easily remedied by adding sugar at serving time. Otherwise I liked it well enough, but it didn't "rock my world". It was a solid soup that was really easy to make, but which didn't bring anything spectacular to the table.

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